How edible oil decolorization units enhance oil purity and shelf life?

Edible oil decolorization units play a critical role in edible oil refining processes by significantly improving oil purity and extending shelf life through targeted removal of impurities and enhancement of oxidative stability. In this article, we will delve into the method for enhancing oil purity and shelf life of edible oil by edible oil decolorization units.

Ⅰ. Working Principle of Edible Oil Decolorization Units

1. The Role of Adsorbent

Edible oil decolorization units usually use adsorption technology to remove pigments and other impurities. Activated clay and activated carbon are widely used as adsorbents due to their excellent adsorption capacity and selectivity. Both can efficiently adsorb pigments (such as carotene, chlorophyll) and impurities (phospholipids, metal ions, pesticide residues) in edible oil.

Activated clay

2. Optimization of Process Parameters

(1) Temperature control: around 105℃, balancing the adsorption efficiency and the risk of oxidation edible of oil and grease.

(2) Time control: 30 minutes to ensure full adsorption.

(3) Vacuum environment: a water jet vacuum pump will be used to provide a vacuum environment and the edible oil extracted during the vacuum extraction will be captured with a trap. This will reduce the loss of edible oil.

3. Edible Oil Decolorization Equipment Type and Process

(1) Decolorization tank: Mixing of adsorbent and edible oil by agitation.

(2) Filtration equipment: vertical leaf filter or plate and frame filter, separating adsorbent and finished edible oil, guaranteeing purity.

Edible oil filtration equipment

Ⅱ. Enhancing Edible Oil Purity

1. Removal of Pigments

The primary function of edible oil decolorization units is to remove pigments from the edible oil. Chlorophyll, carotenoids and oxidative byproducts (e.g., degraded phospholipids) that impart color and promote rancidity. Through the adsorption action of activated clays and carbons, edible oil decolorization units can effectively eliminate these pigments, resulting in a clear and bright edible oil with an improved visual appeal.

2. Reduction of Oxidized Substances

Oxidation is one of the main causes of edible oil deterioration during storage and cooking. Hydrogen peroxides and secondary oxidation compounds (aldehydes, ketones) formed during edible oil storage or processing, which accelerate edible oil degradation. By adsorbing oxidized substances, edible oil decolorization units can reduce the oxidative rancidity of the edible oil, thereby enhancing its purity and extending its shelf life.

3. Elimination of Phospholipids

Phospholipids are another type of impurity commonly found in crude edible oils. They can cause cloudiness and foaming during edible oil cooking and processing, affecting the quality and performance of the edible oil. Edible oil decolorization units can also remove phospholipids to a certain extent by adsorption. This helps to improve the clarity and stability of the edible oil, making it more suitable for various culinary applications.

Edible oil decolorization unit

Ⅲ. Extending Edible Oil Shelf Life

1. Inhibition of Edible Oil Oxidation

Edible oil oxidation is a complex process that involves the reaction of unsaturated fatty acids with oxygen, leading to the formation of free radicals and peroxides. These reactive species can further react with other components in the edible oil, causing a chain reaction that results in the deterioration of the edible oil. Edible oil decolorization units can help to inhibit lipid oxidation by removing the impurities that catalyze or initiate the oxidation process. This helps to maintain the stability of the edible oil and extend its shelf life.

2. Protection Against Microbial Growth

Some impurities in crude edible oils, such as moisture and nutrients, can provide a favorable environment for microbial growth. Microorganisms such as bacteria, molds and yeasts can contaminate the edible oil, leading to spoilage and potential health hazards. Edible oil decolorization units can help to reduce the microbial load in the edible oil by adsorbing moisture and nutrients, creating an unfavorable environment for microbial growth. This helps to ensure the safety and shelf life of the edible oil.

Edible oils

Ⅳ. Advantages of Using Edible Oil Decolorization Units

1. Synergy with Downstream Processes

Edible oil decolorization is often a precursor to edible oil deodorization, after the edible oil decolorization, it can not only improve the color of the edible oil, remove the gum, but also effectively remove some trace metal ions to prepare for edible oil decolorization.

2. Improvement of Nutritional Value

The removal of impurities and harmful compounds during edible oil decolorization helps to preserve the nutritional value of the edible oil. This ensures that consumers receive a high-quality source of essential fatty acids and other nutrients without exposure to potential health risks.

In conclusion, edible oil decolorization units are indispensable in modern edible oil refining, transforming crude edible oils into stable products. By addressing both aesthetic and functional impurities, they ensure edible oils retain their quality, flavor and nutritional value over time—critical for meeting consumer demands and regulatory standards in a competitive market. If you are interested in edible oil decolorization units, welcome to chat with Henan Glory Company(with branch and overseas warehouse in Nigeria).